Great holiday main dish. Just marinate the night before and roast!

Recipe Summary

prep:
15 mins
cook:
2 hrs
additional:
12 hrs
total:
14 hrs 15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Make slits in the roast and insert garlic slices. Combine in a large plastic bag: wine, lemon juice, olive oil, onions, bay leaves, thyme, salt and pepper. Add roast and marinate overnight in refrigerator.

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  • Preheat oven to 350 degrees F (175 degrees C). Remove meat from marinade and roast until meat is no longer pink inside and a thermometer reads 145 degrees F (63 degrees C).

Nutrition Facts

213 calories; protein 13.7g 28% DV; carbohydrates 5.9g 2% DV; fat 9.9g 15% DV; cholesterol 39.7mg 13% DV; sodium 338mg 14% DV. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/16/2004
I made this recipe for a Christmas dinner with my family. Not only did I think it was marvelous more importantly everyone else raved as well. I increased the garlic and lemon juice and didnt have any bay leaves so I just left them out. It was so moist so tender and so flavorful. I set it to marinate at 10 a.m. and put it on to cook at 6 p.m. the same day. I can only imagine how wonderful it would have been if I would have waited longer to cook. Will try this on other cuts of pork!! Thanks!! Read More
(37)

Most helpful critical review

Rating: 1 stars
02/01/2007
This was by far the worst tasting pork that I have ever experienced. Read More
(9)
38 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 6
Rating: 5 stars
01/16/2004
I made this recipe for a Christmas dinner with my family. Not only did I think it was marvelous more importantly everyone else raved as well. I increased the garlic and lemon juice and didnt have any bay leaves so I just left them out. It was so moist so tender and so flavorful. I set it to marinate at 10 a.m. and put it on to cook at 6 p.m. the same day. I can only imagine how wonderful it would have been if I would have waited longer to cook. Will try this on other cuts of pork!! Thanks!! Read More
(37)
Rating: 4 stars
01/16/2004
I used the basic receipe and did a 48 hour marinade. Then I cooked the whole bonless pork loin on my offset firebox slow cooker. It took approx. 8 to 9 hrs. I used an electronic meat thermometer and when the pork reached 156 degrees I called it done. It was the most moist roast I have ever tasted. I sliced it thin and served it on good rolls with fresh horseradish. (Five Stars) Read More
(25)
Rating: 5 stars
01/16/2004
It took less than 10 minutes to put the marinade together.... the aroma was wonderful. After 24 hours I roasted the pork tenderloin and it was so tender you could cut it with a fork. My dinner party of 6 raved about the pork. Since there was no additional instructions for a gravy I used the same kind of wine that I roasted the pork in and made a sauce with scallops as a side dish which my guests could use as gravy for their pork if they wanted..... but truthfully no sauce (gravy) was necessary... it was just so tender! Read More
(23)
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Rating: 4 stars
01/24/2006
I made this recipe following all the instructions and everyone raved about it. I wouldn't recommend marinating it for any longer than it states in the recipe. I might even suggest not marinating longer than 4 hours. Read More
(14)
Rating: 5 stars
09/29/2005
I changed this recipe slightly I used apple jusice instead of wine and I was only able to marinate for about 2 hours. But I batsed the roast with the marinade as it cooked and it came out delicious! Read More
(10)
Rating: 1 stars
02/01/2007
This was by far the worst tasting pork that I have ever experienced. Read More
(9)
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Rating: 5 stars
12/08/2003
Excellent! I used white wine vinegar which was suggested by others. My husband said several times during the meal how good this was. Will make this again. Read More
(7)
Rating: 5 stars
12/25/2003
Wonderful! it was very tender. I have never made a better roast! I will use this again and again! Thank you! Read More
(7)
Rating: 5 stars
03/27/2009
This was very good. The onions absorb the wine flavor and the sauce and onions (marinade) are really good over mashed potatoes. Will definitely make again. Oh I made the whole roast in a crock pot and cooked it in the marinade. Came out really tender. Read More
(6)
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